Spiced Tongue

Spices of the World Cookbook by McCormick. Copyright 1964.

• Ready In: 1 hr 15 mins
• Serves: 8-12

Ingredients

• 3  lbs  beef tongues
• 1  tablespoon celery, flakes
• 2  tablespoons  onion flakes
• 1⁄2 teaspoon msg
• 10  peppercorns
• 2  tablespoons salt
• 2  bay leaves
• 8  whole cloves
• 10  whole allspice berries
• 1⁄4 teaspoon crushed red pepper flakes

Directions

1. Cover tongue with water; add seasonings.
2. Cover and simmer until tongue is tender, allowing 1 hour per pound.
3. Cool slightly; remove from liquid. Cut off bones and gristle from large end of tongue; split skin lengthwise on underside and peel off.
4. Slice tongue at a slant. Serve hot or cold.